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Seattle Black Beans

Becky Luigart-Stayner; Jan Gautro
Yield 10 servings (serving size: about 2/3 cup)

Ingredients

  • 3 cups dried black beans
  • 6 cups fat-free, less-sodium chicken broth
  • 1/2 cup water
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 bacon slices
  • 1 cup thinly sliced celery
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 2 garlic cloves, minced

Nutrition Information

  • calories 254
  • caloriesfromfat 12 %
  • fat 3.5 g
  • satfat 1.2 g
  • monofat 1.3 g
  • polyfat 0.7 g
  • protein 15 g
  • carbohydrate 39 g
  • fiber 9.5 g
  • cholesterol 3 mg
  • iron 3.2 mg
  • sodium 378 mg
  • calcium 83 mg

How to Make It

  1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.

  2. Return beans to pan; stir in broth, water, pepper, and salt. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until tender.

  3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add celery and remaining ingredients to pan; cook 5 minutes. Add to bean mixture; simmer 10 minutes. Sprinkle with bacon.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Flying Fish and Fandango, Seattle